Wednesday, November 18, 2009

Taco Lasagna

By Paul Briand

Here's a simple fusion recipe for you: The taste of tacos fused with the heartiness of lasagna.

Getting this lasagna onto the table first requires the assembling of a variety of ingredients from the market and deciding what garnishes you want to add to the dish.

1 pound of ground beef
1 package of taco seasoning mix
1 bottle of beer (or a cup of water)
4 soft tortillas that fit into a 9-inch pie plate
Fresh mozzarella cheese, about 8 ounces
1 package of shredded cheddar cheese

1. Preheat the oven to 350 degrees;
2. In a skillet heated to medium high cook the ground beef, add taco seasoning mix and beer (or water) and continue to stir until the mixture starts to bind up. Remove from heat and set aside;
3. Place a tortilla into ungreased glass or metal pie plate;
4. Layer in one third of the meat mixture, strips of mozzarella cheese, and a third of the cheddar;
5. Add another tortilla and another layer of meat, mozzarella and cheddar;
6. Add third tortilla and another layer of meat and cheese;
7. Top with last tortilla;
8. Bake for about 15 minutes;
9. Remove and top with your favorite garnishes.

The lasagna yields six pie-like slices. My choice of garnishes included guacamole, salsa, and jalapeno peppers. Other choices could include black olives, more cheddar cheese, sour cream, and nacho cheese sauce.
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